Pre-heat oven to 340F (170C). Grease and flour an 8 inch (20 cm) round cake pan.
In a large bowl (or stand up mixer using the whisk attachment) beat together the eggs, yolk and sugar until light and fluffy. About 4-5 minutes. Add the cream and vanilla and beat on low to combine.
Add the flour, baking powder and salt beat for 1 minute. Pour the batter into the prepared pan and bake for approximately 40-45 minutes, check for doneness with a toothpick.
Let the cake slightly cool (about 10 minutes) in the pan then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!
Notes
To store the cake - as long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days. If you store it in the fridge, wrap tightly to keep it from drying out. It will keep for up to 5-6 days in the fridge.To freeze the cake - be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving.